This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
2 tb Safflower oil
1 lg Onion, finely chopped
2 md Celery stalks, diced
1 md Potato, peeled & diced
2 md Carrots, diced
6 c Water
2 ea Vegetable bouillon cubes
Handful of celery leaves 1 c Tomatoes, drained & chopped
1/2 ts Cumin
2 c Cauliflower, chopped
Salt & pepper 1 c Lettuce, shredded
1 c Peas, steamed
1 tb Dill, fresh, minced
2 ea Scallions, minced
Matzo balls Heat oil in a large soup pot. Add onion & celery & saute over moderate heat until golden. Add potato, carrots, water, bouillon cubes, celery leaves, tomatoes & cumin. Bring to a boil, reduce heat, cover & simmer for 15 minutes. Add cauliflower & continue to simmer for 10 minutes more.
Season to taste. Remove from heat & let soup cool. Refrigerate overnight to develop flavour. Just before serving, heat soup & add remaining ingredients. Simmer for 10 to 15 minutes. Add more water if needed.
Serve with 3 to 4 matzo balls per bowl. Nava Atlas, "Vegetarian Celebrations"